Tartiflette
Recipe by Émeline from The Alps, France
Ingredients
- 1 well-made reblochon > 250g
- when you press on the side of the reblochon, your finger should sink in a little
- 200g onion
- 200g smoked bacon
- 1kg of potato
- 1 clove of garlic
- 2 Tbsp of olive oil
- Pepper
- Salt
Instructions
Preparation
- Chop onions
- Cut bacon in smaller pieces
- Peel & cut potatoes, wash & rinse them well and dry them in a clean cloth
- Cut reblochon crust and separate them from the "heart". Cut the heart into cubes
Cooking
- Add the olive oil a frying pan
- Sauté onions for 5-10min
- In another frying pan
- Brown the bacon to melt the fat
- Remove excess fat with a paper towel
- Add potatoes to the first pan and brown them
- When they are golden, add the bacon from the other pan
- Preheat the oven to 200°C (thermostat 6-7)
- Prepare a gratin dish by rubbing the bottom and sides with the peeled garlic clove
- In the gratin dish, spread the potatoes with bacon and onions, add the reblochon cubes and place the crusts on top
- Bake for about 20 minutes
- Bon Appétit